Sensory Characteristics of Karendang Jam (Carissa carandas) with Additions Sugar Concentration. Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), [S. l.], v. 4, n. 2, p. 16–22, 2024. DOI: 10.58466/lipida.v4i2.1587. Disponível em: https://jurnal.politap.ac.id/index.php/lipida/article/view/1587. Acesso em: 14 dec. 2025.